Glaze for eclairs
Description
The pastry is prepared simply and quickly. If you’ve decided to make éclairs and don’t know which icing to use, I recommend making the French icing called “Glacage”. It’s very easy to make; I’ll explain and show you how—watch the step‑by‑step instructions for the recipe. The pastry is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
First, make the cream: bring 600 ml of milk to a boil and add vanilla sugar to it.
- 3
Step 3
Beat 130 g of sugar and 6 egg yolks.
- 4
Step 4
Add starch to the yolks and mix well.
- 5
Step 5
Pour the hot milk into the yolks in a thin stream, continuously whisking.
- 6
Step 6
Transfer the milk with the yolks back into the saucepan, heat to a boil, and then cook for 2 minutes while stirring vigorously.
- 7
Step 7
Stir 45 grams of chilled butter into the cream.
- 8
Step 8
Cover the cream tightly with cling film and place it in the refrigerator to chill.
- 9
Step 9
Next, work on the glaze – the “glacage”; for this, soak the gelatin in cold water.
- 10
Step 10
Pour 70 ml of water into the sauté pan, add 90 grams of sugar, and heat to a boil.
- 11
Step 11
Add cocoa to the saucepan and stir well.
- 12
Step 12
Add the gelatin to the sauté pan and stir well, too.
- 13
Step 13
To avoid lumps, strain the “glacage” through a sieve.
- 14
Step 14
Cover the glaze “edge‑to‑edge” with plastic wrap and place it in the refrigerator to cool.
- 15
Step 15
Work on the choux pastry: pour 100 ml of milk and 250 ml of water into a saucepan, add salt, sugar, and butter, heat until it reaches a boil, but do not let it boil.
- 16
Step 16
Add all the flour to the heated milk at once, stir vigorously until the dough pulls away from the sides of the saucepan.
- 17
Step 17
Add the eggs to the dough one at a time, 250 g of eggs (about 4 pieces); mix each egg thoroughly into the dough, you can use a mixer.
- 18
Step 18
Transfer the ready dough into a pastry bag.
- 19
Step 19
Place the éclairs on a parchment sheet, and make grooves with a fork.
- 20
Step 20
Bake for a total of 30 minutes at 180 °C, after 18 minutes lower the heat and continue baking. Do not remove the ready éclairs from the oven immediately; let them cool a bit in the oven with the door slightly ajar.
- 21
Step 21
Make a side cut on the eclairs and fill them with cream.
- 22
Step 22
Fill all the eclairs in this way.
- 23
Step 23
"Glacage" place in a "water bath", heat to room temperature.
- 24
Step 24
Dip the eclairs in glaze—“glacage”—or apply the glaze with a pastry brush.
- 25
Step 25
Let the glaze set in a cool place, and you can serve the delicious pastries with coffee or tea.